Hi friends! It’s Tuesday and I’ve still got my groove. And that shit’s been gone for a long time. Beginning to think that starting my Monday off right just makes a helluva difference. If you’re not feeling it, remember you don’t have to wait till Monday. Like I always do. You can start fresh tomorrow! Just saying!
This Spring weather has me craving BBQ everything. Who else is ready to fire up the barbie?
Minus the rain in the forecast. It’s not really going to rain is it? I’ve got plans. Outdoor plans. Get it together Mother Nature!
This is a healthy burger recipe. Minimal ingredient. Super easy. Takes about 45 minutes from start to finish.
The portobello mushroom keeps these burgers super moist. I hate that word, BTW! Ha! Sometimes turkey can get dry and crumbly when barbecued and that kills the buzz big time.
Mushroom + parsley + onion + garlic in the food processor. To get that nice texture. It smells so good too.
Shape into 4-5 patties, depending on how many peeps you’re feeding. Or how big you want them. I kept them on the smaller size. Between a regular burger and a slidder. Since I was planning on serving on toasted English muffins.
The longest step in this recipe is popping the burger patties in the fridge. It’s key when barbecuing turkey burgers. They keep together so much better when chilled.
You could totally make the patties the night before too. That would cut this recipe down to a 15 minute recipe!
Look at those toasted muffins….damn Gina!
Top with your fave burger toppings. Lots of spicy mustard and you’re set! This is an easy weeknight dinner that your kids will dig. They’ll never even know it’s packed full of mushrooms!
{portobello turkey burgers
{portobello turkey burgers}
Here’s what you’ll need:
- 1 portobello mushroom
- 1/4 cup red onion, roughly chopped
- 1 clove garlic, minced
- 1/2 cup parsley
- 1 lb ground turkey
- 2 teaspoons olive oil
- 2 teaspoons Worcestershire sauce
- salt + pepper
- 5 slices white cheddar cheese
- 5 English muffins
Here’s what you’ll do:
Using a spoon, scrape the gills from the cap of the mushroom. Roughly chop and add mushroom + red onion + garlic + parsley to the food processor. Pulse till chopped.
Add mixture to a bowl. Combine turkey + olive oil + Worcestershire + salt + pepper. It’s best to use your hands to mix.
Form into 4-5 burger patties. Pop in the fridge for 20-30 minutes or till your ready to bbq.
Oil your grill to prevent sticking. I used olive oil and an old towel. Over medium heat, grill burgers for 5-8 minutes. Flip and cook an additional 5-8 minutes. Top each burger with a slice of cheddar cheese.
Toast English muffins on the grill or in the oven.
Add all the burger toppings. Spicy mustard + lettuce + tomato + avocado + red onion + pickles.
Enjoy!
I served our burgers with a side of tots, because that just how we get down in our house. Burgers + tots are like peanut butter + jelly. Rounded it off with steamed asparagus to get those greens!
Looks at the spicy mustard. Yumm!
Remember, you can now print the recipe. “Pin” to your Pinterest board for safe keeping. If you decide to give it a shot, pretty please – tag me. Text me. I can’t wait to hear what you think!! 100% makes my day ♥
xoxo stacyb
